Thursday, April 2, 2009

Cured salmon (doing better than expected)

A flying visit to Melbourne, and with a big dinner planned lunch needed to be light. Mussel memory* directed my path to Grossi Florentino.

The bar was unexpectedly quiet, a window seat available and a selection made quickly (and lest this urbane blur of motion seems too accomplished, I've cut out the bit where I nearly knocked over the water glass and then dropped the menu). Within 10 minutes a plate of cured salmon, dotted with splinters of red onion, small capers and EVO, had joined a basket of excellent bread and a glass of something white and nicely acidic on the iPod-sized table.

For about $25 it wasn't the cheapest light lunch going but the salmon proved the clincher. Cured with sugar, salt and honey, it was a hit of pure flavour, with sweet and savoury notes that would have teamed nicely with the glass of NV Macedon Brut Cuvée XII ($15) that I glugged down earlier at Juliet's Champagne Bar.

At this point I believe it's semi-obligatory to take up the plaintive cry of 'why isn't there somewhere like this in Canberra'. Instead here's a better review of the Grossi establishment.

*Yes it's one of those sort of posts, the title was your clue so deal with it.

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